[Effects of dietary fat composition on food anaphylaxis and formaldehyde sensitization in guinea pigs]. / Vlianiie zhirovykh kompozitsii ratsiona na pishchevuiu anafilaksiiu i sensibilizatsiu formal'degidom u morskikh svinok.

Adult guinea pigs were fed for 10-14 days with synthetic diets, fat constituting 11% of its total energy. Dietary fat was composed of coconut, corn, dairy and soybean oils mixtures with ratio of polyunsaturated fatty acids (PUFA) omega-6 to PUFA omega-3 equal to 24.2 (K1) or 5.53 (K2). The animals were sensitized orally by pasteurized cow milk (PCM) or epicutaneously by formaldehyde (F) during these diets feeding. The degree of the sensitization was assessed in the reaction of active anaphylactic shock (AAS) in PCM-sensitized animals and in the reaction of leukocytes specific lysis (LSL) in F-sensitized guinea pigs. In the latter pigs the concentration of serum antibodies (Ab) against dietary soya protein was measured by ELISA. Animals fed by K1 and K2 were also tested for histamine mean lethal dose resistance. The lowest lethality in AAS, number of convulsions, of positive LSL cases and Ab level were found in animals fed by K1 compared to both K2 and to animals fed by common animal chew. Resistance to histamine was similar in K1 and K2 groups, but was significantly higher compared to control (chew) group. In convulsion, the changes in PUFA omega-6/PUFA omega-3 ratio have marked effect on different indices of allergic sensitivity.

[Effect of various dietary proteins and some amino acids on formaldehyde sensitization in guinea pigs]. / Vliianie razlichnykh urovnei belka i nekotorykh aminokislot ratsiona na sensibilizatsiiu k formaldegidu u borskikh svinok.

Guinea pigs were fed for 14 days with semisynthetic diets containing protein (milk casein: 1.5, 30, 45% and soya protein: 4, 18 and 36% of total energy) or with different amounts of L-methionine (Met) and glycine (Gly). Simultaneously with diets feeding the animals were sensitized epicutaneously by formaldehyde (F). The sensitization to F was evaluated by leukocyte specific lysis reaction (RSLL). Hepatic formaldehyde dehydrogenase (FDH) activity and reduced glutathione (GSH) content were measured. The sensitization to F decreased when the animals were fed with growing amount of plant or animal protein, or with high amount of Met and normal level of Gly. FDH activity increased in sensitized animals compared to non-sensitized irrespective of the diet fed. Hepatic GSH pool significantly grew with an increase in both proteins level and in sensitized animals also with growing Met and Gly intake. GSH pool did not change in sensitized animals fed with different amounts of amino acids. It is suggested that high dietary protein and amino acids protection against F-sensitization was mediated by elevated tissue GSH though optimal consumptions of Met and Gly were different. Hepatic FGH activity together with RSSL may be considered as a sensitive biochemical criterion of experimental F sensitization.

[The effect of milk consumption on the activity of the formaldehyde detoxification system in sensitization to this compound]. / Vliianie potrebleniia moloka na aktivnost' sistemy detoksikatsii formal'degida pri sensibilizatsii étim soedineniem.

The activity of formaldehyde dehydrogenase (FDG) and total nonspecific formaldehyde oxidative activity of nasal mucosa and liver and the amount of reduced glutathione in the liver were measured in guinea pig subjected to epicutaneous or inhalative action of formaldehyde and additionally fed with cow milk. Glutathione-deficient animals demonstrated an increase in FDG activity following formaldehyde sensitization both in the liver and in nasal mucosa, whereas FDG activity in glutathione-supplied animals did not change significantly. The concentration of formaldehyde in the internal environment is supposed to be controlled by the levels of coenzyme (reduced glutathione) and FDG activity.

[An experimental evaluation of the hypoallergenic action of fat constituents for specialized therapeutic products]. / Eksperimental'naia otsenka gipoallergennogo deistviia nekotorykh zhirovykh kompozitsii dlia spetsializirovannykh lechebnykh produktov.

The influence of fatty compositions with varying proportions of polyunsaturated fatty acids (PUFA) omega-6 and omega-3 on the manifestation severity of anaphylaxis to ovalbumin (OVA), whole pasteurized cow milk (WPCM), and sensitivity to histamine LD50 were investigated in male guinea pigs. Hypoallergenic effect to OVA and WPCM, decreased sensitivity to to histamine LD50 were manifested in the animals which received the fatty composition with a high ratio of omega-6 and omega-3 PUFA (24, 20). A correlation was established between the hypoallergenic action of the fatty composition and the content of medium- and long-chain saturated fatty acids in this composition. The results obtained have been considered with respect to the characteristics of the immunomodulatory effects of PUFA omega-6, omega-3 and saturated fatty acids.

[Food sensitization of guinea pigs with enzymatic hydrolysates of milk whey proteins]. / Pishchevaia sensibilizatsiia morskikh svinok fermentativnymi gidrolizatami belka molochnoi syvorotki.

Adult guinea pigs received intragastrically solutions of milk whey protein concentrate (CWPM), its enzymatic hydrolysate (HWPM) and peptide fraction (PF) obtained by means of HWPM ultrafiltration. Milk protein antigen content of CWPM, HWPM and PF was preliminary characterized with two-dimensional and rocket immunoelectrophoresis. Undigested beta-lactoglobulin (beta LG) absorbed from the gut, was measured three hours after the administration by means of competitive radioimmunoassay. Administration of proteins was repeated twice with daily intervals. Twenty one days later the levels of circulating anti-beta LG antibodies were measured by Farr's method and then the reaction of active anaphylactic shock was triggered by intravenous infusion of whole skimmed milk. It was established that while antigens including beta LG content decreased in the rank of CWPM-HWPM-PF the absorption of beta LG into the blood serum and the violence of acute anaphylaxis decreased also. The largest level of specific antibodies to beta LG was detected in animals that received the hydrolized protein the fact being connected with the presence of aggregated beta LG in this preparation. The employment of ultrafiltration of enzymatic hydrolyzate leads to elimination of the majority of noninactivated antigens from the filtrate, consequence of this being the low level of animal sensitization by this preparation. It has been concluded that ultrafiltration technology has good advances in manufacturing hypoallergenic milk formulae.